Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Patent
1979-05-07
1981-06-09
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
426438, 426441, 426637, 426808, A23L 1216
Patent
active
042725542
ABSTRACT:
Potato chips that are inhibited against blister formation during frying are obtained by providing a small, but limited, amount of very dilute calcium, e.g., calcium chloride, in the potato slices prior to frying.
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Pyke et al., "The Relation of Calcium Ion to the Sloughing of Potatoes", American Potato Journal, vol. 17, 1940, pp. 1-9. _
Lineham et al., "Texture of Cooked Potato", J. Sci Fd. Agric., vol. 20, 1969, pp. 113-123. _
Bartolome et al., "Firming of Potatoes: Biochemical Effects of Preheating", J. Agric. Fd. Chem., vol. 20, 1972, pp. 266-270. _
Joslyn, "The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments", Advances in Food Research (vol. II), 1962, pp. 1, 83-107. _
Schroeder Otto E.
Topor Michael G.
Wohlman Alan
Corbin Arthur L.
Frito-Lay Inc.
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